Cinnamon Swirl Buns Soft (Printable View)

Soft, pillowy buns filled with cinnamon-sugar swirl, topped with luscious cream cheese glaze for a delightful treat.

# Ingredient List:

→ Dough

01 - 1 cup whole milk, warmed
02 - 1/2 cup unsalted butter, melted
03 - 2 large eggs, room temperature
04 - 1/2 cup granulated sugar
05 - 1 packet (2 1/4 tsp) active dry yeast
06 - 1/2 tsp salt
07 - 4 cups all-purpose flour, plus extra for dusting

→ Filling

08 - 3/4 cup light brown sugar, packed
09 - 2 tbsp ground cinnamon
10 - 1/4 cup unsalted butter, softened

→ Cream Cheese Glaze

11 - 4 oz cream cheese, softened
12 - 1/4 cup unsalted butter, softened
13 - 1 cup powdered sugar, sifted
14 - 1/2 tsp vanilla extract
15 - 2–3 tbsp milk

# How to Make It:

01 - Combine warm milk, melted butter, and sugar in a large bowl. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
02 - Add eggs and salt to the yeast mixture and whisk to combine. Gradually incorporate flour until a soft dough forms.
03 - Knead dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
05 - Roll dough into a 16x12-inch rectangle. Spread softened butter evenly over the surface.
06 - Mix brown sugar and cinnamon, then sprinkle over the buttered dough.
07 - Starting from the long side, roll dough tightly into a log. Slice into 12 equal pieces.
08 - Arrange rolls in prepared baking dish. Cover and let rise for 30 minutes until puffy.
09 - Bake rolls for 22–25 minutes until golden brown.
10 - While baking, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and milk; mix until creamy.
11 - Spread glaze over warm rolls before serving.

# Expert Suggestions:

01 -
  • The dough stays soft for days, which almost never happens with homemade buns.
  • You can prep them the night before and wake up to fresh baked cinnamon swirls without the early morning effort.
  • The cream cheese glaze is just sweet enough without feeling heavy or too rich.
02 -
  • If your yeast doesn't foam, the milk was too hot or the yeast was old, start over or the dough won't rise.
  • Don't skip the second rise after slicing, that's what makes these buns pillowy instead of dense.
  • Use a serrated knife or unflavored dental floss to cut the log cleanly without squashing the swirl.
03 -
  • Weigh your flour if you can, it's the most reliable way to avoid dense dough.
  • Let the glaze sit for a minute after mixing so the powdered sugar fully dissolves and the texture smooths out.
  • If the dough feels sticky while kneading, add flour one tablespoon at a time, but don't overdo it or the buns will be tough.

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